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Preheat oven to 180 °C in resistors.

Cut pears in half from the stem to the base. With a spoon remove the cores with the pips.

Smear lightly a rectangular baking pan and strew one puff pastry ZIMI PSACHNON with the paper that surrounds it.

Cut the second puff pastry into 4 strips and cover with them the sides of the baking pan.

Prick with fork the puff pastry in different spots.

Place the cut pears in a single layer in the baking pan with the cut side down.

In mixer (hand or stand mixer) beat butter with sugar until the sugar has melted and the mixture is slightly fluffy.

Add eggs one at a time and continue beating until are well blended into the mixture.

Then, without stopping the operation of the mixer gradually drop the almond powder, cocoa, flour and baking powder and beat well at a low speed.

Finally, add the milk and beat slightly until just been blended.

Empty this mixture to the baking pan with the chopped pears and straighten the surface with the back of a spoon.

Bake the cake for 45 minutes in the oven middle shelf.

Once it is cool, take it out from the baking pan, cut into pieces and sprinkle with powdered sugar.